There are few things better than a bite of eggplant parm melting in your mouth. Oeey-gooey cheese and a tart marinara sauce make this dish sing. Follow this recipe and you won't be disappointed.
- 2 fat cloves of garlic, minced
- 28 oz can of crushed tomatoes (I like to use Furmano's with basil, oregano, and garlic)
- 2 tablespoons tomato paste
- Heaping 1/8 teaspoon of red pepper flakes
- 1/2 tablespoon sugar
- 2 oz red wine vinegar
- 2 medium eggplants, rinsed, dried, and cut into 1/2 inch rounds. Discard both ends.
- ~1/2 cup flour
- 4 large eggs
- Salt and pepper to taste
- 4 cups bread crumbs (I like the Italian-style)
- 1/2 shredded Romano cheese - Vegetable oil
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan
- Chiffonade some fresh basil
1. Pour one good glug of olive oil in the bottom of a skillet and add your garlic, cooking only 2-3 minutes, until fragrant.
2. Add crushed tomatoes, tomato paste, red pepper, sugar, and red wine vinegar. Stir to combine.
3. Allow to come to a fierce simmer, stirring occasionally. After it simmers of ~10 minutes, lower the heat to the lowest you can and cover until you're ready to assemble your dish.
1. Put the flour in a large enough bowl to fit your eggplant rounds and add Romano cheese. Stir to evenly combine. In another bowl, whisk together the eggs and season with salt and pepper. In a final bowl, add the breadcrumbs and season again with salt and pepper.
2. Dip each eggplant round into the flour and shake to remove any excess. Next, dip into the egg mixture. Finally, dunk them into the breadcrumbs, making sure to get an even coating on both sides and along the edges. Set aside in a single layer on baking sheets or wax paper.
3. Preheat oven to 350 degrees F.
4. In a large skillet, add enough oil to cover your eggplants half way, ~1/4 inch or so. Heat until the oil smokes slightly.
5. Add a single layer of eggplants to the skillet (I like to use tongs to make handling a little easier. Cook for ~2 minutes per side, until golden brown. When they're done, place them on a baking sheet or wax paper lined with paper towels so the eggplant can drain the excess oil.
1. In a 9x13 baking dish, spoon about 1/3 of tomato sauce on the bottom of the pan.
2. Top with about half of your eggplant. Overlap is fine. Sprinkle with 1/2 of mozzarella and Parmesan.
3. Top with another layer of sauce, followed by the rest of your eggplant. top with the remaining sauce and finish off with remaining cheese.
4. Cook for 35-40 minutes uncovered until the cheese is melted. If you like things a little more browned, you can pop it under the broiler for another few minutes.
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